INGREDIENTS – Tofu – Teriyaki sauce – Peanut butter – Thai red curry paste – Water – Sesame oil – Garlic – Red pepper – Zucchini – Scallions – EVOO – Rice noodles – Peanuts
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Learn to make a nutty, tangy, salty and slightly sweet sauce. Thai red curry paste, sesame oil and garlic come together with teriyaki sauce and peanut butter. Once you begin cooking, this dish is ready in about 15 minutes.
PREP THE TOFU BY CUTTING IT INTO SQUARES. LET THE TERIYAKI SAUCE MARINATE FOR ABOUT 30 MINUTES. LET IT SIT IN THE FRIDGE.
YOU CAN MARINATE THE TOFU UP TO 24 HOURS IN ADVANCE BUT JUST CUT THE PIECES INTO CUBES UP TO 4 DAYS EARLY.
SLICE UP THE PEPPERS AND ZUCCHINI, THEN WHISK TOGETHER THE SAUCE.
PREPARE THE RICE NOODLES. THEY COOK VERY FAST, SO DON'T LEAVE THEM UNATTENDED.
BEFORE COOKING THE TOFU IN A SKILLET, DRAIN THE TERIYAKI SAUCE AND PAT THE CUBES DRY.
SET THE TOFU ASIDE, THEN COOK UP THE VEGGIES AND ADD THE SAUCE ONCE THEY'RE SOFTENED.
ADD THE TOFU PIECES INTO THE MIX AND THEN ADD IN THE RICE NOODLES. LET THE SAUCE HEAT IT THROUGH. GARNISH WITH PEANUTS AND GREEN ONIONS, THEN SERVE!